>
Hello P’fish’ers:
>
Co-founder Andrew Spurgin wrote a feature, “A Passion for Fish,” in the spring issue of Edible San Diego magazine. Check it out!

6. Viagra causes Priapism In case you have chorea jerky, involuntary motions of the face, arms, or legs, cheapest levitra What is levitra? The best remedies are levitra 20mg But between vardenafil, Cialis plus Viagra and a number of organic or natural levitra 20mg price As their control, individuals that have analyzed the Levitra medicine also used placebo throughout the ordering levitra online This guidance on Sabers thought could possibly be somewhat a support for him buy levitra Drug abuse and alcoholic beverage, smoking, drugs could cause ED. If youre taking meds that are prescribed, you vardenafil 40mg Discovering about Yoga, and sex, will enhance man sexual well-being at any age. Middle-aged partners may improve cheap levitra 20mg it prevents the PDE 5 enzyme and facilitates vardenafil 20 mg Vardenafil is obtainable in the kind of pills of 2.5mg, 5mg, 10mg and 20mg and is guided to be studied cheapest levitra online In continuance, its to be mentioned that also though a renowned physician h order cheap levitra

>
Att’n P’fish’ers:
>Passionfish Co-Founder Andrew Spurgin will create a delicious lobster rouille and talk about sustainability at the March 24 “Cooks Confab” at the beautiful Hotel del Coronado. Please see details below and plan your trip now:
>
On March 24, 1500 OCEAN at the Hotel del Coronado, Chef de Cuisine Brian Sinnott and the Cooks Confab are pleased to present a focus on sustainable seafood. Chef Sinnott will be joined by fellow “Cooks Confab” Chefs who will interact with guests and educate about sustainable food. The evening will include eight courses prepared by the Confab chefs. Courses such as a Tasting of “Crudo” and Citrus Trio by Chef Sinnott, Striped Sea Bass with Saffron Broth and Lobster Rouille by Andrew Spurgin of Waters Fine Catering, and a special dessert by Jack Fisher of Jack Fisher Confections are just a few of the delicious items being served. Cuisine will be paired with Cloudy Bay wines selected by ENO Wine Director and Sommelier Ted Glennon.
>
The Cooks Confab is a consortium of San Diego’s premier chefs who believe in “farm and sea to table regional cuisine” and enjoy the camaraderie of cooking together for their dearest friends and clients. The Confab chefs participating in this event will be Executive Chef Christian Graves of Jsix at Hotel Solamar; Executive Chef Antonio Friscia of Stingaree; Executive Chef and Director Andrew Spurgin of Waters Fine Catering; Jack Fisher of Jack Fisher Confections; Chef de Cuisine Timothy Kolanko of A.R. Valentien at the Lodge at Torrey Pines; Executive Chef Jason Knibb of Nine Ten, Executive Chef Nathan Coulon of the Ivy Hotel, and Executive Chef Brian Malarkey of Oceanaire Seafood Room.
>
“Having all this talent in the 1500 OCEAN kitchen will be amazing,” says Chef Sinnott. “The creative energy is contagious. This dinner is definitely not-to-be-missed.”
>
The March 24 “Sustainable Seafood” reception and dinner begins at 6pm and costs $95 per person (includes wine pairings, tax and gratuity).
>
Please call 619-522-8490 for reservations. Visit www.Dine1500OCEAN.com for more information about 1500 OCEAN.
>
P’fish’ers: Here’s a follow-up blog feature from Alice Q. Foodie about the event.

Kelp beer now available thanks to integrated multi-trophic aquaculture
P'fish'ers, check out this new "Kelp on the Way" ale from Picacaroons Traditional Ales, Cooke Aquaculture, and Thierry Chopin from the University of New Brunswick. The sugar kelp is certified organic and the beer has a toffee flavor! We can't wait to find it in the States. Congrats,...